The cocktail is an art form that peaked in the middle of the 20th century and has been in rapid decline since. As a young lad, I was schooled in the fine art of cocktailing by my father and grandfathers, I learned many valuable lessons that I plan to pass on. I also want to resurrect some of the old classics that vastly surpass the sugary & fruity concoctions made today with their simplicity, elegance and bold flavors. Most of the time I will focus on one drink, and to provide, at least in my opinion, the definitive recipe, but hope to expand to other related topics as I see fit. Please mix yourself a cocktail, read, drink, and enjoy!

Thursday, November 25, 2010

Country Gentleman

There is something about the flavor of calvados that reminds me of fall. Maybe it is the apples being harvested, the apple pie on the table or maybe just the bite to match the chill in the air. Whatever the reason I have a handful of calvados cocktails to share with you. The name also inspires images of an Englishman returning to a one of the quaint villages of the Cotswolds after a day in the field for a drink with his mates.

There is no history to be found on this cocktail which leads me to believe that it is a recent creation, but with other recently coined concoctions covered here, it follows in the traditions of cocktails of decades past.

Begin by donning your finest tweeds, then add one and one-half ounce of calvados to an ice filled shaker, add three-quarters of an ounce of Cointreau, one-quarter of an ounce of fresh squeezed lemon juice, and a teaspoon of simple syrup. Shake vigorously and strain into a chilled cocktail glass. Garnish with a twist of lemon and serve speaking with your best English accent.

Country Gentleman
1 ½ oz calvados
¾ oz cointreau
¼ oz lemon juice
1 tsp simple syrup
Mix all ingredients in an ice filled shaker. Strain into a chilled cocktail glass. Garnish with a lemon twist.

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